Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
  • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
  • A23L27/25—Dairy flavours

Definitions

• the present invention relates to the general field of the food industry and, more particularly to a process for preparing protein concentrates with cheese flavor, these concentrates being able to be incorporated into food to give them these cheese flavors, especially cheese flavors. Pressed cooked or marbled dough type.
• the present invention also relates to the new products obtained by the process indicated above.
• cheeses of the cooked pressed or blue-veined type are highly appreciated by consumers because of their aromas, and therefore these cheeses are used not only for their direct consumption, but also for industrial applications (such as processed cheese) or culinary when you want to give ready meals, already prepared food products, salad dressings, etc. the specific flavors of these cheeses.
• An object of the present invention is therefore to provide a process for preparing cheese flavors for incorporation in food, this process not having the problems indicated above, due to the difficulties of conducting the reaction and to the sensitivity to contamination problems. outside.
• Another object of the present invention is to choose fermentation media having a composition close to that of cheese, being in the fluid state and of homogeneous consistency, allowing rational conduct. "artificial" fermentation processes.
• Another object of the present invention is to obtain great regularity in the production of aromas.
• An advantage of using protein concentrates as fermentation substrates is to avoid the previously exposed problems inherent in the use of products such as whole or skimmed milk, casein, etc. when it is desired to carry out a process of fermentation.
• Another advantage also linked to the use of protein concentrates compared to the use of renneted milk is to work on a medium having a composition close to that of cheese and having more numerous advantages (fluid medium, homogeneous consistency, therefore sterilizable medium and better suited to the rational conduct of fermentation. As a result, regularity is obtained in obtaining aromas, and in addition the lactose content of the protein compound makes it possible to obtain certain desired fermentations, such as lactic fermentation .
• the protein concentrates used in the present invention come from milk, whey or vegetable proteins.
• vegetable proteins By way of illustration of vegetable proteins, mention may be made of soybeans and oilseeds, such as sunflowers and peanuts.
• These concentrates can be obtained by any known means of concen tration, such as the ultrafiltration processes described in French patent applications No. 2,052,121, No. 2,166,315, No. 2,166,426, No. 2,292,435, No. 2,218,821 and No. 2,289. 115.
• Dialysis or preparative chromatography can also be used to achieve a protein concentration ranging from about 40 to 90%, preferably 70%, as found in the protein concentrates obtained by the process of the present invention.
• the dry extract content of the concentrates is adjusted between approximately 5 and 50%, then a fat standardization is carried out so that the fat content (relative to the dry extract) is between approximately 5 and 50%, preferably 20 to 30%.
• a lactic fat cream, butter, butter oil, etc.
• vegetable fat copra, palm kernel, palm, etc.
• the protein concentrate is then subjected to a pressure homogenization which is preferably carried out in two stages: in the first stage, a pressure of approximately 100 to 200 bars is applied and, in the second stage, a pressure of approximately 25 to 75 bars.
• a pressure homogenization which is preferably carried out in two stages: in the first stage, a pressure of approximately 100 to 200 bars is applied and, in the second stage, a pressure of approximately 25 to 75 bars.
• the protein concentrate is sterilized by subjecting it to a heat treatment which destroys the microbial flora.
• this treatment is carried out by thermal shock (called "flashing") between approximately 100 and 150 ° C., for a time of approximately 5 to 60 seconds, preferably between 30 and 60 seconds.
• the protein concentrate is subjected to enzymatic actions and / or to seeding with ferments generating aromas, producing a fermentation of the lactic, propionic type, etc., these fermentations or these enzymatic actions being chosen. to provide a protein concentrate with an aroma close to that of the desired cheese.
• enzymes which can be used in the present process mention will be made of lipase, as well as other enzymes which have an action on during the ripening of cheese, especially lactase and proteases.
• vitamins or trace elements can optionally be added, in order to ensure better development of this fermentation.
• vitamins include those of group B, in particular vitamin B 3 (pantothenic acid).
• the trace elements there is especially cobalt.
• Reducing agents such as glutathione and / or cysteine hydrochloride can also be added.
• microorganisms for example with proteolytic and / or lipolytic action acting in conjunction with the fermentation described above and promoting the development of 'a certain bitterness that we sometimes look for in certain cheeses.
• the present invention it is also possible to seed the protein concentrate with the cheese whose aroma is sought to reproduce, thereby taking advantage of the microorganisms present in the cheese to develop the aroma of this cheese.
• the time required to develop the aroma is approximately 6 to 24 days, this time varying according to the type and intensity of the desired aroma.
• the protein concentrate obtained by one of the means mentioned above is standardized in fat, homogenized, sterilized and then subjected to lactic fermentation to 40 ° C, by seeding lactic germs (Streptococci thermophilus and Lactobacillus helveticus). This is followed by a propionic fermentation at a temperature between 20 and 40 ° C by seeding commercial propionic germs, until the desired aroma is obtained.
• the fermentation time ranges from 6 to 24 days depending on the intensity of the desired aroma.
• the protein concentrate, standardized in fat, homogenized and sterilized is first subjected to an enzymatic action (lipase), then optionally to pasteurization at approximately 80 ° C. for a few minutes (in order to inhibit the action of lipase), and then seeded with a specific strain for the development of its aroma (Penicillum Roqueforti, for example).
• lipase an enzymatic action
• Pasteurization at approximately 80 ° C. for a few minutes
• a specific strain for the development of its aroma Piericillum Roqueforti, for example.
• the fermentation is carried out alone or in conjunction with the lipase action if this has not been deactivated, for a sufficiently long time (from 6 to 24 days) until the desired flavor is obtained.
• the products obtained according to the present invention can be used as it is, or subjected to a certain number of treatments.
• the finished products having the desired flavor can be concentrated, lyophilized, dried (for example by spraying) or encapsulated.
• the products obtained can also be mixed with whole or skimmed milk or with the starting protein concentrate, and subjected to the action of rennet (or its substitutes) to give aromatic cheeses after a short ripening.
• All the products obtained according to the present invention can be used, in the dried state or not, in the manufacture of processed cheeses in partial or total replacement of cooked pressed cheeses, in order to reinforce the aromatic power of these cheeses, or for flavoring culinary preparations and / or prepared food products (ready meals, snacks, gratins, spreads, etc.).
• a milk protein concentrate, obtained by exem-8 ple by ultrafiltration is either adjusted to a content of dry matter varying from 5 to 25%, or (if it is powdered) resuspended under the desired conditions.
• Fat is added to it, in the form of cream or butter or anhydrous lactic fat and, optionally, vegetable fat (copra, palm kernel, palm, etc.), so as to have a final mixture having from 10 to 50% of dry extract and a ratio (Fat / Dry) varying from 10 to 50%.
• Sodium chloride is added, in a content such that it is acceptable in terms of taste and in terms of fermentation is between 0.5 and 2%.
• the mixture is subjected to a conventional two-effect homogenization (150 bars / 50 bars), then sterilized by thermal shock at a temperature of 100 to 150 ° C, for a time between 5 and 60 seconds.
• Vitamins and trace elements can optionally be added to the concentrate in order to promote the development of this propionic fermentation.
• Its composition can be as follows:
• the product obtained can be used in the manufacture of processed cheese, as a partial or total replacement for traditional cooked pressed cheeses.
• a comparison of the processed cheeses thus obtained compared to those prepared in a conventional manner shows that they are at least as much appreciated as the latter.
• the use of aromatic concentrates improves the regularity of the manufacturing.
• the product can be mixed with milk or a milk protein concentrate, then subjected to an action of rennet or its substitutes to provide an aromatic curd.
• the product can also be used with great success in all culinary preparations and food products in which a cheese flavor is sought, such as, for example, gratins, snacks, spreads, etc.
• the aroma is recovered re and can be used in various food preparations.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Biotechnology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Dairy Products (AREA)
• Seasonings (AREA)

Applications Claiming Priority (2)

Publications (2)

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ID=9209249

Family Applications (1)

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Cited By (10)

Citations (4)

• 1978
  • 1978-06-08 FR FR7817177A patent/FR2427793A1/fr active Granted
• 1979
  • 1979-06-07 EP EP79400371A patent/EP0006380B1/de not_active Expired
  • 1979-06-07 DE DE7979400371T patent/DE2962129D1/de not_active Expired

Patent Citations (4)

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